No-Bake Blueberry Cheesecake
Creamy, tangy cheesecake with fresh blueberries and a buttery graham cracker crust—ready in 15 minutes plus 2 hours chilling. No oven required.
- Total time
- 135 min
- Servings
- 8
- Calories
- 412
- Protein
- 6g
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tbsp butter, melted
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 cup heavy cream
- 1.5 cups fresh blueberries
Instructions
- 1
Mix graham cracker crumbs and melted butter in a bowl until sandy.
- 2
Press mixture firmly into a 9-inch springform pan, covering bottom evenly.
- 3
Beat cream cheese and sugar with an electric mixer until smooth and light, ~2 minutes.
- 4
Add heavy cream and whip until stiff peaks form, ~1.5 minutes. Fold in blueberries gently.
- 5
Pour filling over crust and smooth the top.
- 6
Refrigerate at least 2 hours, or until set.
- 7
Run a warm knife around the edge and release the springform. Slice and serve chilled.
Tools you’ll need
- 9-inch springform pan
- mixing bowl
- electric mixer
- spatula
- warm knife
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